Name: Tofu Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 block (1 lb/450 g) firm tofu, cut into cubes and blotted dry; 1 tbsp curry powder; 6 tbsp (90 ml) olive oil; 8 oz (225 g) white mushrooms, sliced; 2 red or yellow bell peppers, seeded and diced; 1 onion, thinly sliced; 2 cups (280 g) cherry tomatoes, halved; 1 tbsp (15 ml) tomato paste; 1 tbsp (15 ml) maple syrup; 1 tbsp (15 ml) lemon juice; 1/2 cup (20 g) chopped fresh cilantro

Preparation

- In a bowl, combine the tofu and 2 tsp of the curry powder. Season with salt and pepper.
- In a large non-stick skillet over medium-high heat, brown the tofu in half the oil. Set aside on a plate. Discard the oil and wipe the skillet clean.
- In the same skillet, brown the mushrooms in the remaining oil. Add the bell peppers and onion and cook until the vegetables begin to brown. Season with salt and pepper.
- Add the tomatoes and cook for 3 minutes or until softened. Add the tomato paste, maple syrup, lemon juice and the remaining curry powder. Cook for 1 minute, stirring constantly. Return the tofu to the skillet and add the cilantro. Stir to combine and adjust the seasoning. If desired, serve with rice vermicelli.

Tofu Curry

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Ingredients

Preparation

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